Pernigotti Maestri Gelatieri Italiani Ambassador

After obtaining a diploma in “Finance and Administration,” Edmondo began his career in 1990 opening a bar/gelato parlour and diner. Subsequently, he worked as a representative and then as a technical consultant for gelato parlours and pastry shops and as an Area Manager for well-known brands in the sector. Since 2020, he has been Ambassador for Pernigotti Maestri Gelatieri Italiani, where he is in charge of the tuition and coordination of other specialists, also covering the role of technical consultant for the group.

Alessandro began his career in a small gelato parlour in the heart of Florence, acquiring an experience that unleashed in him an incredible passion for the world of artisanal gelato. After graduating with a Master’s degree in Food Technology, he entered the industry as a professional and thanks to dedication, constant study and hard work , both in the field and in the research and development laboratory, today Alessandro holds the position of Ambassador School Trainer at the Casa Optima School where he is dedicated to transmitting his skills and passion for artisanal gelato to the future generation of gelato makers. He is proud of the path he has built and is always eager to start a new course.

After finishing his studies, Carmine passionately devoted himself to the family gelato parlour, cultivating his love for gelato. Before long, he began working directly in the management of the workshop, later opening several gelato parlours. His training was enriched even further by participating in numerous specialization courses. Thanks to his in-depth knowledge of raw materials and products, today Carmine holds the position of Ambassador for Pernigotti Maestri Gelatieri Italiani. Furthermore, he has been nominated Cavaliere del Gelato Italiano, a recognition awarded to him by the Association of Italian Gelato Chefs, in appreciation for his commitment and dedication to this sector.

After finishing school, Cono began his training and working career in renowned pastry and gelato laboratories in Capo d’Orlando, in the province of Messina. His dedication, combined with continuous enthusiasm and a strong curiosity for the art of baking, has always been the key element of his work. Over the years he has successfully conducted training courses both in hotel establishments and as a private teacher. His path evolved further when he became Ambassador of Pernigotti Maestri Gelatieri Italiani for the regions of Sicily and Calabria; a role he covers with passion and commitment, contributing to the growth and diffusion of the culture of artisanal pastries and gelato in these important areas of Sothern Italy.

The daughter of a well-known chef, Cristina, began her training in the gelato sector in 2007, thanks to the passion of her father-in-law, who introduced her to the study of this subject with curiosity and meticulousness. Whilst working in the gelato parlour, she embarked on a parallel path of professional growth, attending numerous training courses under the guidance of great professionals. Since 2013 she has been part of the Casa Optima team as an ambassador. Her strength lies in her ability to instantly connect with the customers, understanding immediately what they need. Live demos and trade fairs in Italy and abroad complete her professional background.

Henri boasts several experiences in excellent pastry shops in Italy and around the world. His passion for the art of pastry making, combined with natural elegance and modesty, makes him a reference point for colleagues and students alike. In addition to his technical skills, Moussa stands out for his ability to transmit with clarity and passion everything he has learnt. In the Pernigotti Maestri Gelatieri Italiani team since 2019, thanks to his dedication and enthusiasm to share his knowledge, he holds the role of pastry teacher, helping to train new professionals and inspiring them to pursue excellence in every creation.

Mario began his career in the family’s small gelato parlour, opened by his grandparents and later run by his father, where as a boy he helped prepare gelato and granita. Gradually, the family decided to open larger premises and Mario took over the management of the laboratory, continuing to perfect his preparation and knowledge. In 2010, he joined the Pernigotti Maestri Gelatieri Italiani team as a specialist demonstrator, a role he still occupies today, with a five-year break during which he worked as an Ambassador at Giuso. Thanks to his experience, he pursues a career of continuous updating and innovation in the world of artisanal gelato.

Tiziano, after graduating in accountancy with a commercial focus, approached the world of artisanal gelato-making by attending numerous training courses. In 2002 he opened his first gelato parlour in the province of Parma, which was followed by a second opening in the city centre. In 2017 he joined the team of Casa Optima Ambassadors, putting his experience and skills in the sector to good use and contributing with passion and professionalism towards the expansion and diffusion of the culture of artisanal gelato.

Valentina started working in the world of gelato during her studies. After a period in the restaurant and bar sector, she decided to focus on artisanal gelato. She then opened a gelato parlour in Gallarate, specializing mainly in takeaway. Since 2016, she has been working for Casa Optima, following the Pernigotti Maestri Gelatieri Italiani brand, where she is in charge of following up customers directly, helping them to develop their business and to create the perfect product for their gelato parlours.

Carolina began her career after graduating in Gastronomy and Restaurant Management in Bogotá, Colombia. She also added a diploma in Food and Beverage Management to her degree, starting her own catering company and specialising in pastries and desserts. In 2015, the opportunity arose to join MEC3 as a pastry demonstrator and specialist, and subsequently to try her hand at the art of artisanal gelato making. And that is when she discovered her true passion. Her journey continued as a Casa Optima Ambassador in the South American market, where she helped set up the Casa Optima School. This opportunity allowed her to discover her vocation for research, teaching and passing on her love for gelato. She was later appointed Ambassador for the Spanish and Portuguese markets and currently supports the US market. She calls herself the “paediatrician” of gelato because her mission is to help customers make, improve, and develop their creations.

Francesco began his work experience very early, during his studies, driven by a great passion for the world of gelato, pastry, and chocolate. He is currently completing a university master’s degree in food technology, to further expand his skills. Before joining MEC3, he collaborated with renowned companies in the chocolate industry. He is currently Ambassador for Europe and a permanent lecturer at the Casa Optima School, where he puts all his knowledge at the disposition of the students.

Francisco graduated in Gastronomy in 2009 and from the very beginning he decided to focus on patisserie, working in some of the most prestigious establishments in São Paulo. In 2013, he moved to Dublin, where he worked for two seasons as a pastry chef and it was there that his passion for gelato and sorbets was born. Since then, Francisco dedicates a significant part of his studies to delving deeper into the techniques and the balancing of gelato, with the aim of continuing to grow and to perfect his skills in this area. Since 2023, he has been part of the Casa Optima Group where he works with MEC3, Blend and Pernigotti Maestri Gelatieri Italiani in Brazil.

Since 2021, Italo has held the position of Technical Manager at MEC3 Brazil where he directs the school located within the company. In this role, he’s responsible for training courses for new gelato makers, providing support to customers, developing recipes, and optimizing production processes. He also coordinates the Brazilian team of Casa Opima ambassador with whom he develops innovative ideas and solutions. Always open to learning and discussion, Italo firmly believes that the exchange of knowledge between team members and with Casa Optima colleagues around the world is fundamental for continuous growth and the constant improvement of company results.

Karthik began his career path by obtaining a master’s degree in Hotel Management at a prestigious college, later specializing in Bakery and Pastry. After working as a gelato chef, his passion for gelato grew stronger, leading him to become a true expert thanks to years of research, constant study, and dedication. His area of expertise also includes pastry, chocolates, raw materials, and kitchen management. Karthik also possesses solid knowledge in the development of innovative ideas and skills, to which he combines undisputed problem-solving abilities. Initiative-taking, talented and friendly, his philosophy is summed up in the motto ‘Can do.’ Ambassador for the Group Casa Optima since 2008, he covers the areas of Southeast Asia and the Pacific, Australia, and New Zealand.

Marcone began his journey in the world of gastronomy by working alongside his parents in the family business and starting at the early age of eighteen he began working in pastry shops in São Paulo in Brazil. Throughout his career, he has collaborated in important events and also with the Federation of Italian Chefs in Brazil, he has won numerous gelato and pastry championships, representing his country in international competitions, both in Latin America and Europe. These experiences increased his passion for gastronomy and steered him definitively towards the world of gelato, where he embarked on a continuous quest for improvement and excellence. Since 2022 he has been Ambassador of the Group Casa Optima.

Ninive began her career in the world of pastry making by specializing in the creation of decorated and sculpted cakes, an art that fascinated her immediately. Her first encounter with gelato took place at MEC3, where she had the opportunity to gain experience and learn the techniques that she now applies with great passion. Over the years, she has continued to evolve, constantly perfecting her skills in the field of gelato and pursuing her quest for knowledge and innovation. In Casa Optima Brazil since 2021, she is always ready to share her experience with anyone who wants to embark on this fascinating journey.

After graduating in gastronomy with a specialization in cooking, and more than five years of experience in the gastronomy industry in restaurants and hotels in Slovakia, Peter enriched his professional development with an experience abroad in Australia, where he also learnt the language and interactive skills. Returning to Slovakia, he started collaborating with MEC3 in 2014. His strong points are his creative approach and precision in developing recipes, as well as his ability to combine different flavours, creating new and unique combinations. In his role as a specialist, he personally participates and leads several professional courses and seminars on gelato, in countries such as Bulgaria, Macedonia, Montenegro, South Korea, and Australia. Currently his focus is on customer support in Slovakia, where he also conducts training courses and presentations for Casa Optima distributors.

Thanks to his degree in Mathematics, Ricardo developed a solid analytical foundation and structured skills that even outside the classroom proved invaluable in areas such as business and innovation. He thus founded a family business in Portugal, inspired by his Italian roots and his passion for creating unique culinary experiences. Eleven years later, he started working in a frozen food company covering a strategic and technical role, focusing on innovating flavours and consistencies and on the creation of diversified products. His story is about a journey where mathematics meets the art of artisanal gelato, creating a unique approach to innovation and product development, which Ricardo now brings to Casa Optima, where he can apply all his experience to new challenges and projects.

Said cultivated his passion for pastry and gelato-making from a very early age. After his studies at a French school, he began his career in Tunisia and the United Arab Emirates. With more than seven years’ experience, he collaborates with the Casa Optima Group in the Middle East, South Asia and Africa, continuously perfecting his skills and learning techniques and flavours from different cultures. He is currently an Ambassador for these regions, and he conducts training courses, introducing innovation and creativity to the classes. He has participated for years in major trade fairs such as SIGEP, GULFOOD and SAUDI Horeca, sharing his passion and mastery with the public.